Coq Au Vin
Serves
2 kg chicken pieces
6 slices bacon, trimmed & diced
10 small onions, sliced
8 small onions, peeled & quartered
500g mushrooms
2 cloves garlic, peeled & crushed Salt & pepper, to taste
1 teaspoon dried thyme
16 small potatoes, scrubbed & halved
2 cups red wine
1 litre chicken stock Chopped parsley
1.In a large pan, fry the chicken pieces until browned well on all sides – set aside.
2.Using the same pan brown the bacon and sliced onions, drain off excess fat and set aside with chicken.
3.Place the onions, mushrooms and garlic in the Slow Cooker. Add the chicken, bacon and sliced onions, salt and pepper to taste, thyme, potatoes, wine and stock.
4.Cover and cook on LOW for
5.Serve garnished with chopped parsley.
Beef Curry
Serves 12
2 kg blade or chuck steak
1⁄2 cup flour
1⁄3 cup curry power (or to taste)
1⁄3 cup vegetable oil
2 large onions, peeled & finely chopped
8 cloves garlic, peeled & crushed
2 pieces fresh ginger, grated
1 teaspoon salt
2 tablespoons vinegar
2 cinnamon sticks
2 strips lemon rind
2 litres beef stock
1.Cut steak into 2.5cm cubes, toss in the flour mixed with the curry powder. Lightly brown the meat in a pan with the oil, onions, garlic and ginger.
2.Place in the Slow Cooker and remaining ingredients.
3.Mix well, cover and cook on LOW for
4.Serve with fluffy steamed rice.
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